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Wednesday, November 27, 2013

Bacon Wrapped Pork Tenderloin

This is one of those dishes that you'll get "oohs" and "ahhs" when you bring it out at a dinner gathering. And the fragrance that fills your kitchen when the bacon is cooking in the oven is just awesome.

Porkfection!

Wrapping the tenderloin can be a little bit tricky the first time, but you'll get the hang of it. Especially if you are one of those who do Swiss-rolls a lot.

Steps:
1. Preheat oven to 180 degrees C. Cover the prep surface with plastic wrap before starting this recipe to make it easier to wrap the pork in bacon and for an easier cleanup. I recommend at least 2 layers of cling wrap as this makes the cling wrap easier to handle.

2. Rub the thyme, sage and garlic all over the tenderloin. A little salt and generous amount of pepper. Place the tenderloin horizontally on the end plastic wrap that is closer to you.

3. Then in front of the tenderloin, on the plastic wrap, place the bacon vertically. Slightly overlap each slice until you cover the length of the tenderloin. Forming like a bacon blanket in front of the tenderloin.

4. Roll the tenderloin over the bacon, using the plastic wrap guide the tenderloin over the bacon first. Once you get a tight firm roll, discard the plastic wrap.

5. Heat a large sauté pan over high heat and add a drizzle of olive oil. When the oil gets really hot, place the bacon-wrapped tenderloin, seam-side down, in the pan and sear until the bacon is browned, about 2 minutes per side. You should probably have to brown 4 sides.

6. Transfer the bacon-wrapped tenderloin to a roasting tray. Brush generously with maple syrup (if using) and cook the tenderloin in the oven until the internal temp reads about 62 degrees C. Probably about 10 minutes or so. Then let is rest outside the oven for about 5-10 mins before cutting.